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Sicilian Tomato-Lentil Pasta

Yields4 ServingsPrep Time10 minsCook Time30 mins

Lovingly known as pasta e lenticchie (pasta and lentils) in Campania, a region in southern Italy, this is a dish that combines humble ingredient like brown lentils, canned tomatoes, and pasta of any shape or size, and creates something that somehow feels cozy and familiar with your first bite.

 ½ lb whole-wheat pasta, uncooked
 5 cups water
 ¾ cup uncooked brown lentils
 2 large cloves garlic, crushed
 3 tbsp extra-virgin olive oil
 1 cup canned plum tomatoes, diced and some liquid reserved
 1 tsp salt
 ¼ tsp crushed red pepper flakes
 2 tbsp parsley, minced
1

In a medium saucepan, bring 5 cups of water to a boil, then add the lentils. Cook the lentils, covered, over medium-high heat until they’re nearly but not entirely tender, about 20 minutes. Meanwhile, bring a separate pot of water to a boil and cook the pasta al dente.

2

When the lentils are nearly cooked and have absorbed all the water, add the garlic, olive oil, tomatoes, salt, and red pepper flakes. Reduce the heat to medium-low, cover, and continue to simmer briskly for another 10 minutes or until the lentils are fully tender. Add the cooked pasta and parsley to the lentils and stir everything to combine.

3

Add additional red pepper flakes (optional) and serve.

Nutrition Facts

Serving Size 1 cup

Servings 0


Amount Per Serving
Calories 438
% Daily Value *
Total Fat 11.75g19%

Saturated Fat 1.7g9%
Trans Fat 0g
Cholesterol 0mg
Sodium 728mg31%
Total Carbohydrate 68g23%

Dietary Fiber 10g40%
Sugars 3.25g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.